![]() ![]() Chances are that if you like kippers, you'll also like sardines, and vise versa. Sardines and kippers are both preserved fish, and are closely related, if not identical (due to the loose rules around labeling.) The main differences are preparation and size. Sardines are never dyed, and tend to have white or otherwise light colored flesh. Kippers are known for their rich reddish-brown color, which is the source of the term "red herring." This color was originally attained from the long cold smoking process, but is now enhanced using annatto dye, making them more orange than red. Sardines can certainly grow larger, but larger fish are reserved for sale as fresh whole sardines, rather than canning. Most canned sardines are between 2 and 5 inches in length, while canned kipper snacks tend to be a bit longer, between 5 and 7 inches. A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). Sardines can be packed in plain water, but are usually immersed in oil, mustard, hot sauce, or tomato sauce, which then becomes the dominant flavor of the can. Both kippers and sardines can be fundamentally mild tasting, and the strength of the fish flavor will vary from can to can, but sardines come in a wider variety of added flavors than kippers. Kippers are milder tasting and drier than sardines, but this is largely due to the curing and smoking process, and is not a hard and fast rule. Sardines are usually not fileted except in some boneless/skinless varieties. They're generally cooked in the can as part of the canning process, but some sardine brands cook or smoke before canning. ![]() Becoming a King Oscar Kipper Snack is tougher still. Sardines are canned whole after being gutted, beheaded, and de-finned. Kipper (Prepared Fish) Kipper (Prepared Fish), Seafood Mackerel on white background. Like sardines, kippers arent born kippers they become kippers through a special processing method. Kippers share a name with the process used to prepare them, "kippering." After they're splayed from head to tail (like a hot dog bun,) they're rubbed with salt and other spices, and then cold smoked. However, sardines and kippers differ in several key ways, and so can taste quite different and are easily distinguishable by eye. Kippers and sardines are both caught in large quantities, and, historically, during times of abundance, such as during spawns, would need to be preserved in order to eat at a later date. Most kippers are Atlantic Herring, while sardines are usually Pilchard or Sprat, though many different fish both within and outside of family Clupidae are sometimes labeled as sardines, including Atlantic Herring. Remove the bones from the kippers and flake the meat into large chunks. A kipper is a small, oily whole herring fish which has been slit from head to tail, gutted, brined or pickled and treated to cold smoke, which is most commonly eaten in certain North American regions and the United Kingdom as grilled for breakfast. What's the difference between sardines and kippers? They both belong to the family Clupeidae, so they're similar in many ways. ![]()
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